The delightful golden colour and delicate texture of this soup soothes with its sweet yet savoury flavour—and it takes less than an hour to cook.
1 1/2 cups (350 mL) baked butternut squash
1 cup (250 mL) raw split peas, yields 3 cups (750 mL) cooked
4 cups (1 L) water
1 strip kombu
1 medium onion, diced
2 celery stalks, chopped
1 1/4 cups (310 mL) almond milk
1 clove fresh garlic, minced
3 in (7.5 cm) piece of fresh ginger, grated
1/2 tsp (2 mL) each turmeric and cumin
Pinch of nutmeg
Place a halved squash cut side down in baking pan with 1 in (2.5 cm) of water. Bake at 400 F (200 C) for approximately 45 minutes or until brown. Remove from oven and let cool until split peas are cooked.
Wash split peas in strainer or sieve, then transfer to large stockpot. Add water and kombu. Turn to high heat and cover. Add onion and celery; wait for water to boil, then reduce heat
to low or to a light boil. Stir, cover, and continue to simmer for about 30 minutes.
Scoop cooled squash from rind with spoon.
Remove kombu from pot. Remove split pea mixture from heat and drain. Place drained split pea mixture and squash in food processor or blender; add 1 cup (250 mL) almond milk, garlic, ginger, and spices. Blend until smooth.
Pour back into pot. Whisk in remaining 1/4 cup (60 mL) almond milk. Cover and reheat for 10 minutes on low.
Serve with whole grain bread.
Each 1 cup (250 mL) serving contains: 165 calories; 7 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 22 g carbohydrates; 8 g fibre; 125 mg sodium
TIP: Kombu is a Japanese seaweed that can be found in many health food stores and Asian markets.
Source: “Soul Warming Winter Soups“, alive #339, January 2011